Summary

Ingredients

• 1 kg asparagus, white
• 0.5 ½ lemon (s), sliced (organic)
• Salt and pepper, freshly ground
• 400 g salmon
• 250 g shrimp (s), peeled and cooked
• 125 g crab meat (cooked crayfish tails)
• 1 bunch parsley
• 1 bunch chives
• some white wine
• 4 tablespoon yogurt
• 1 teaspoon horseradish, grated
• Vegetable broth, grained

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Instructions

1. Peel the asparagus, cut off the ends and add to boiling salted water along with the sliced lemon. Cook the asparagus for a maximum of 15 minutes, depending on the thickness of the sticks and your preference.
2. In the meantime, puree the herbs together with the yoghurt, the grained vegetable stock, the horseradish and a good dash of white wine in the blender and season with salt and pepper.
3. Place the salmon and crayfish tails in a closed microwave-safe container and let them heat up at 600 watts for about 5 minutes.
4. Place the drained asparagus on preheated plates, serve with the sauce and decoratively arrange the salmon and crayfish tails next to it.
5. This goes well with ciabatta, country bread or possibly a rye-wheat baguette.
6. As an alternative to the common herbs chives and parsley, but unfortunately not that easy to get, chervil or sorrel would be very tasty. The sorrel must be cooked in 10 g butter in a pan for 2 minutes before it is pureed with the above ingredients.